Hot and sour soup

Ingredients for 10 servings:

• 1 kg minced meat
• 5 chicken thighs or chicken breasts
• 1 large jar of lecho
• 1 large jar of tomato peppers
• 2 jars of bamboo shoots
• 500 g soy sprouts or mung bean sprouts
• 1 tube(s) Tomato paste
• 250 g glass noodles
• 20 g morels
• 6 eggs
• 50 ml soy sauce, light
• 3 tbsp sambal oelek
• 20 ml Ketjap Asin
• 20 ml Ketjap Manis
• 1 tbsp sambal manis
• 1 tbsp sambal badjak
• 1 tbsp sambal ketjap
• 1 tbsp sambal nasi goreng
• 3 tsp salt
• 5 tbsp sugar
• 50 ml spirit vinegar
• 4 tsp sweet paprika powder
• 3 tbsp chicken broth
• 3 stock cubes
• 3 liters of water
• cornstarch

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Cover the chicken thighs with water and simmer with the stock cubes for about 1 hour. Meanwhile, bring water to a boil for the glass noodles and morels. Soak both separately and drain after about 5 minutes. Brown the minced meat with some of the sugar, salt, and paprika. Drain the chicken thighs and reserve the stock. Remove the meat from the bones. Clean the morels and, using an immersion blender, blend them together with the stock, peeled (skinless) chicken thighs, minced meat, lecho, tomato peppers, bamboo shoots, and bean sprouts in a very large pot. Bring everything to a boil and stir the beaten eggs into the bubbling soup. Add the remaining ingredients, including the glass noodles. If desired, you can season to taste with more vinegar, sugar, paprika, salt, and sambal oelek.